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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
275
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:none
- Seasons:winter,fall
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This traditional German pea soup is reimagined for a vegan diet, combining hearty split peas with aromatic vegetables and spices, simmered to perfection. Ideal for warming up during the cooler months, each spoonful offers a comforting, thick texture paired with robust flavors that are sure to satisfy.
Ingredients
- 2 cups dried split peas
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 bay leaves
- 1 tsp dried marjoram
- 1 tsp smoked paprika
- Salt and pepper to taste
Steps:
- Rinse split peas and soak for 1 hour.
- In a large pot, sauté onions, carrots, celery, and garlic until soft.
- Add soaked peas, vegetable broth, bay leaves, marjoram, and paprika.
- Bring to a boil, then simmer for 1 hour or until peas are soft.
- Remove bay leaves, season with salt and pepper, and serve.
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Dinner, Easter, Lunch | No Comments » on Vegan Erbsensuppe